FOOD SCIENCE (PRACTICAL)

Paper Code:

DHSC 516(A)

Credits:

Contact Hours:

60.00

Max. Marks:

100.00

Objective:

Course Objectives (COs):

This course will enable the students to –

Understand the methods used for preservation and sensory evaluation of foods

Course Outcomes (COs):

Course outcomes

Learning and teaching strategies

Assessment

Strategies

The students will be able to -

CO214: Analyze the physico-chemical properties of food items.

CO215: Examine the presence of bacteria, yeast and mold in food items

CO216: Compare the food preservative methods used in food processing industries

CO217: Develop the understanding of different methods used for sensory evaluation of foods

CO218: Judge the food labels

Learning activities for the students:

Hands on experience of using food preservation techniques.

Class test, CA test, Semester end examinations, Assignments, Presentation,

CONTENTS

Applications and factors affecting formation of Sols, gels, foams and emulsions
Study of microscopic structure of different food starches and their gelatinization properties
Slide preparation and identification of bacteria, yeast and mold
Assessment of hygienic practices of food handlers
Preservation of food using different methods (Blanching, Dehydration, Freezing)
Basic principle involved in food preservation using additives
Sensory evaluation methods and their applications.
Food analysis: Moisture, ash, pH
Evaluation of Food labels

Essential Readings:

REFERENCE BOOKS

A Complete Manual, Fourth Edition. Orient Black Swan Ltd.
Sethi Mohini and Rao E (2011). Food Science (Experiments and Applications), 2nd Edition. CBS Publishers & Distributers Pvt. Ltd.